Imagine a dessert that's so incredibly moist, deliciously light, and surprisingly healthy that it challenges everything you thought you knew about cake. This Low Fat Cucumber Cake is not just a recipe—it's a culinary revelation that brings together the freshness of cucumber, the warmth of Indian spices, and the magic of wholesome baking. Perfect for health-conscious food lovers and adventurous home bakers, this cake will transform your perception of desserts forever!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Indian
Serves: 10 servings
Ingredients
- 2 cups grated cucumber
- 1 cup whole wheat flour
- 1/2 cup yogurt
- 1/4 cup honey
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cardamom powder
Instructions
- Prepare your ingredients by thoroughly washing and grating the cucumber using a fine grater. Gently squeeze out excess moisture from the grated cucumber using a clean kitchen towel to prevent the cake from becoming too wet.
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, sift together the whole wheat flour, baking powder, baking soda, salt, and cardamom powder to ensure even distribution and remove any lumps.
- In a separate bowl, whisk together yogurt, honey, and grated cucumber until well combined. The mixture should have a smooth, creamy consistency.
- Gradually fold the wet ingredients into the dry ingredients, mixing gently with a spatula. Be careful not to overmix, as this can make the cake dense and tough.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Place the pan in the preheated oven and bake for 35-40 minutes. To check doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely.
- Once cooled, you can dust the cake with a light sprinkle of powdered sugar or serve as is. The cake can be stored in an airtight container at room temperature for 2-3 days.
Tips
- Moisture Management: The key to a perfect cucumber cake is controlling moisture. Always squeeze out excess liquid from grated cucumber to prevent a soggy cake.
- Gentle Mixing: Mix your batter gently and minimally. Overmixing can lead to a tough, dense cake texture.
- Freshness Matters: Use fresh, crisp cucumbers for the best flavor and texture.
- Oven Temperature: Ensure your oven is properly preheated for even baking.
- Cooling is Crucial: Allow the cake to cool completely before slicing to maintain its delicate structure.
- Storage Tip: Store in an airtight container at room temperature, and it'll stay fresh for 2-3 days.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 4g
Fat: 2g
Saturated Fat: g
Cholesterol: 1mg
